2 c. bread flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. rye flour
1/4 c. oatmeal
1 pkg. (2 1/4 tsp.) quick rise yeast
1 tsp. salt

Process the above ingredients for 20 seconds. Remove processor lid and add: 1 egg, room temperature 1/4 c. honey 2 tbsp. sunflower oil

In a glass measuring cup measure 1/2 cup hot water, 120-130 degrees.

Replace lid on bowl and with machine running, pour water through feed tube in a steady stream as fast as flour mixture will absorb it. Continue processing until dough starts to form a ball, about 60 seconds. Dough should clean the inside of the bowl. If not, add a little more bread flour, a teaspoon at a time (up to 1/4 cup) through the feed tube and continue processing for 5-10 seconds.

Remove dough from bowl and place in lightly floured plastic bag. Let rise until doubled, about 30 minutes.

Punch down dough. Shape into a round loaf and place in a greased glass pie pan lightly sprinkled with cornmeal.

Cover with oiled plastic wrap and let rise until doubled in size, about one hour. Brush loaf with egg white; sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35-40 minutes. If too dark, cover loosely with foil the last 5-10 minutes of baking. Remove from pie pan and cool on wire racks.

Yield 1 loaf (2 pounds).